1. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles. (30th September 2018) Authors: Longo, Rocco; Blackman, John W.; Antalick, Guillaume; Torley, Peter J.; Rogiers, Suzy Y.; Schmidtke, Leigh M. Journal: Food chemistry Issue: Volume 261(2018) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A GC–MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen. (1st January 2019) Authors: Schueuermann, Claudia; Steel, Christopher C.; Blackman, John W.; Clark, Andrew C.; Schwarz, Lachlan J.; Moraga, Javier; Collado, Isidro G.; Schmidtke, Leigh M. Journal: Food chemistry Issue: Volume 270(2019) Page Start: 375 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models. (2nd September 2020) Authors: Logan, Bridgette G.; Hopkins, David L.; Schmidtke, Leigh M.; Fowler, Stephanie M. Journal: Journal of Raman spectroscopy Issue: Volume 51:Number 11(2020) Page Start: 2338 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. (15th February 2019) Authors: Kontoudakis, Nikolaos; Schmidtke, Leigh M.; Bekker, Marlize Z.; Smith, Mark; Smith, Paul A.; Scollary, Geoffrey R.; Wilkes, Eric N.; Clark, Andrew C. Journal: Food chemistry Issue: Volume 274(2019) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Assessing chemometric models developed using Raman spectroscopy and fatty acid data for Northern and Southern Australian beef production systems. (May 2022) Authors: Logan, Bridgette G.; Hopkins, David L.; Schmidtke, Leigh M.; Fowler, Stephanie M. Journal: Meat science Issue: Volume 187(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Authenticating common Australian beef production systems using Raman spectroscopy. (March 2021) Authors: Logan, Bridgette G.; Hopkins, David L.; Schmidtke, Leigh M.; Fowler, Stephanie M. Journal: Food control Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Elucidating the interaction of carbon, nitrogen, and temperature on the biosynthesis of Aureobasidium pullulans antifungal volatiles. Issue 4 (14th January 2021) Authors: Yalage Don, Sashika M.; Gambetta, Joanna M.; Steel, Christopher C.; Schmidtke, Leigh M. Other Names: Bernal Patricia guestEditor.; Eberl Leo guestEditor.; de Jonge Ronnie guestEditor.; Lepek Viviana guestEditor.; Malone Jacob guestEditor. Journal: Environmental microbiology reports Issue: Volume 13:Issue 4(2021) Page Start: 482 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron. (15th March 2018) Authors: Grant-Preece, Paris; Barril, Celia; Schmidtke, Leigh M.; Clark, Andrew C. Journal: Food chemistry Issue: Volume 243(2018) Page Start: 239 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. (15th July 2016) Authors: Rousseva, Michaela; Kontoudakis, Nikolaos; Schmidtke, Leigh M.; Scollary, Geoffrey R.; Clark, Andrew C. Journal: Food chemistry Issue: Volume 203(2016) Page Start: 440 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption. (15th July 2016) Authors: Rousseva, Michaela; Kontoudakis, Nikolaos; Schmidtke, Leigh M.; Scollary, Geoffrey R.; Clark, Andrew C. Journal: Food chemistry Issue: Volume 203(2016) Page Start: 440 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗